1/2 cup mayonnaise
3 tablespoons ketchup
2 tablespoons sweet pickle relish
1 tablespoon prepared horseradish
4 teaspoons prepared mustard
8 slices rye bread
1 pound thinly sliced deli corned beef
4 slices Swiss cheese
1 can (8 ounces) sauerkraut, rinsed and well drained
2 tablespoons butter
In a small bowl, combine the mayonnaise, ketchup, pickle relish and horseradish; set aside.
Spread mustard on one side of four slices of bread, then layer with the corned beef, cheese, sauerkraut and mayonnaise mixture; top with remaining bread.
In a large skillet, melt butter over medium heat.
Add sandwiches; cover and cook on both sides until bread is lightly toasted and cheese is melted.
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